Fish/Seafood: Parihuela

Ingredients

• 2 dozen scallops
• ½ kilo of shrimp
• 2 dozen mussels
• 1 dozen snails
• 1 dozen clams
• ½ cup of dark beer
• 1 teaspoon of chopped parsley and cilantro
• 1 tomato
• 1 onion
• 3 tablespoons of "ají panca" chili
• 2 tablespoons of hot chili
• 1 tablespoon of ground rocoto
• 1 teaspoon of ground garlic
• 2 liters of fish broth
• 4 tablespoons of cornstarch
• Salt and pepper

Preparation

Sauté the chopped onion with garlic and chili peppers in a little oil until golden. Add the chopped tomato, rocoto, salt, and pepper. Fry for a few minutes. Add the fish broth and boil for 3 minutes. Add the cornstarch to thicken and the seafood. Cook for three minutes. Before serving, add the beer and sprinkle with chopped parsley and cilantro.